Lime-water Preservative 329 



The preservative should not be used for more 

 than one year. 



Lime-water. A most satisfactory lime-water 

 preservative may be made of the following in- 

 gredients: 



\ bushel fresh quicklime. 

 15 pounds salt. 



\ pound cream of tartar. 

 40 gallons of water. 



Slake the lime thoroughly and add the water 

 and salt. Stir it well. Dissolve the cream of tartar 

 in a little water and add to the whole. Stir well. 

 Let the solution stand until it is fully settled. Remove 

 the clear liquid by dipping or by means of a siphon. 

 Place the liquid in a cask or tank and put in the 

 eggs. It is desirable to keep the eggs in a cool place 

 that has an even temperature. Have at least one 

 and one-half inches of the liquid above the eggs. 

 New oak casks should not be used on account of 

 the liability to color the eggs. 



Cold storage. Eggs that are kept in large quan- 

 tities by dealers are placed chiefly in cold storage. 

 A low, even temperature is maintained by the use 

 of ice, or by means of ice machines. Ice machines 

 have wholly superseded the use of natural ice in 

 large establishments. 



